The Food & Wine Classic in Aspen again put on a spectacular event over Father’s Day weekend featuring countless wine and food seminars hosted by culinary personalities.
Highlights included “Wines of Georgia Presents: 8,000 Years in 8 Glasses”. Sommelier Erik Segelbaum explained that Georgia was one of the originators of organized viticulture and winemaking and what that meant for Georgian history and culture but also how Georgia’s experience has influenced viticulture and winemaking throughout the world. This includes the current interest in fermentation in clay vessels (qvevri) and fermentation of white wines with extensive skin contact.
I was particularly pleased to attend “Chenin Blanc Rising: America’s New Favorite White Wine” as Chenin Blanc has long been one of my favorite white wines. Hosted by Master Sommelier June Rodil, entrepreneur Alicia Townes Franken and importer Catherine Miles, the seminar moved from dry to off dry to medium sweet to quite sweet, and from the grape’s original homeland in France’s Loire Valley to its more recent residence in South Africa to California. The seminar reinforced my commitment to fostering this grape and its wines.
One of the cool things about the Classic beyond the seminars and the incredible Grand Tasting Tent is the many tastings, receptions and parties held around Aspen.
One such was a happy hour hosted by Chateau Ste. Michelle, Washington’s pioneering winery, with some current releases, library vintages of its Artist Series and Cold Creek Cabernet Sauvignons, and a special opportunity to drink the original vintage (1999) of Eroica Reisling, a collaboration with the famed German winery, Dr. Loosen that I consider the best American Riesling.
Another special treat that it seems to me could only have happened at the Classic was the “Thai BBQ”. It featured dishes from Chef Chutatip “Nok” Suntaranon of the Philadelphia restaurant Kalaya. Chef Chutatip had just arrived in Aspen from Chicago where Kalaya was awarded Outstanding Restaurant (that’s for the whole of the USA).
Then there was an amazing dinner with Food Network regular and James Beard nominee, Chef Tyler Florence, featuring dishes from his highly decorated Miller & Lux restaurants. After a reception featuring Petrossian Caviar, Moët & Chandon Brut Impérial, and handcrafted cocktails, guests enjoyed a multi-course meal showcasing remarkable steaks, seafood and sides nicely paired with excellent wines.
Finally, I was particularly impressed with Alicia Towns Franken who received a “Game Changer” award for her work with her husband using their businesses Towns Wine Co. and Wine Unify to build community and champion a more diverse Wine industry.